Michael Ruhlman is one of the most highly regarded food writers today, having written and coauthored many bestsellers, including The Soul of a Chef, The French Laundry Cookbook, Ratio, The Book of Cocktail Ratios, and a series of cookbooks on the art of charcuterie, including Charcuterie; Salumi; and Pâté, Confit, Rillette. He lives in New York City and Providence, Rhode Island, with his wife, Ann Hood. Brian Polcyn has owned and operated many of Detroit’s finest restaurants, namely Forest Grill and Five Lakes Grill. From 1997 to 2024, he served on the full-time faculty of the Culinary Arts program at Schoolcraft College in Livonia, Michigan, where he taught butchery and charcuterie. He is the co-author of a series of cookbooks on the art of charcuterie, including Charcuterie; Salumi; and Pâté, Confit, Rillette.
"Good food writing, like good travel writing, ought to be
interesting enough to be enjoyed for its own sake, even if the
subject turns out not to be some misty romantic destination or some
fabulously exotic cuisine. ...Thus anyone who has ever enjoyed a
really good slice of salami, prosciutto, sopressata, mortadella or
capocola will thoroughly appreciate Salumi, Michael Ruhlman and
Brian Polcyn's comprehensive guide to the ancient Italian art of
dry-curing meat. ...The authors unravel... many...culinary
mysteries and—along with giving detailed, from-scratch recipes for
more 100 varieties of salumi—include helpful information on
equipment, prep techniques and ingredient sources."
*Aram Bakshian Jr. - Wall Street Journal*
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